2 x mixing bowls, large 2lt saucepan and colander

75g baby spinach leaves
75g feta (or plant cheese or firm tofu)
½ pink grapefruit
3 tbsp olive oil
1 tbsp maple syrup
1 tsp cider vinegar
1 tsp sumac
¼ tsp salt
¼ tsp pepper
250g FREEE Organic Multigrain Penne
salt

1. Wash, drain and chop the spinach, cut the feta or tofu into 1cm/⅜” cubes.
2. Remove the peel and pith from the grapefruit and chop into small segments.
3. Measure the oil, maple syrup, vinegar, sumac, salt and pepper into a bowl and stir to make a sauce. Taste and adjust the seasoning if required.
4. Three-quarter fill a large 2lt saucepan with water, add a little salt and bring it to a rapid, rolling boil.
5. Add the pasta, stir to avoid it sticking and boil uncovered for 7 minutes.
6. Prepare a bowl of cold water next to the sink.
7. Carefully remove a piece of pasta and cut it with the side of a fork. If the pasta resists, continue the boiling and repeat the fork test every minute until it is ‘al dente’ and just cuts through the pasta.
8. Drain the pasta into a colander over the sink.
9. Tip the pasta into the bowl of cold water, stand for 3 minutes then drain the pasta again in the colander.
10. Put the drained pasta into a mixing bowl.
11. Stir the sauce, add half to the pasta and stir to combine.
12. Add the prepared spinach, feta, grapefruit and remaining sauce and stir everything together.
13. Cover and chill until ready to serve.